Summer Vegetable and Goat Cheese Pasta
Prep Time: 10 minutes
Cook Time: 30 minutes
2 Shallots - chopped
2 Garlic Cloves - chopped
1 Large Orange Pepper – cut in matchstick pieces
1 medium Zucchini – cut in match stick pieces
(Optional) 1 small summer squash – cut in match stick pieces
1 tbsp olive oil
Salt & Pepper
2 tbsps. chicken stock
1 can of San Marzano Tomatoes
4 oz Plain Goat Cheese
3 cups of pasta – recommend orchetti
Bring a pot of water to a boil and cook pasta to el dente following the instructions.
Meanwhile, using a medium dutch oven, heat oil to a medium heat and add shallots, pepper, zucchini and squash. Season with salt and pepper and sauté about 5 minutes until vegetables begin to soften. Add garlic and cook another 2 minutes until garlic is just fragrant. Add chicken stock and entire can of tomatoes including juices, break up tomatoes with a wooden spoon. Just before the pasta is ready, melt the goat cheese into the vegetable mixture – the sauce will turn a beautiful orange color.
Drain pasta and combine with sauce. Serve garnished with a bit of Parmesan cheese and fresh basil if available.